These easy vegan blueberry crumble bars are made vegan and gluten-free for the ultimate breakfast recipe. Imagine blueberries baked on a gluten-free, oatmeal crust with a crumble topping. Each bite is delicious!
These blueberry oat bars make my summers better, but they can be enjoyed any time of year.
Why This Recipe is a Winner
- Adding oatmeal to the crust makes this a flavorful gluten-free recipe
- Blueberries are thickened with a low-carb flakes that are easy to buy online and will help keep this recipe healthy and delicious
- The crust mix doubles as a crumble topping, sandwiching the rich blueberry sauce with a flavorful, crunchy crust and topping.
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Blueberries — You can use fresh or frozen.
- Agar agar flakes — Did I lose you with the agar flakes? I hope not! Because agar agar flakes are so easy to work with. Imagine it like the gelatin of the sea. You never need gelatin because agar agar flakes work the same way. Buy them at health food stores or online. This 3-pack of agar flakes at Amazon comes at a reasonable price.
- Lemon juice
- Agave nectar (or maple syrup) — Keeping these blueberry bars healthy means the recipe calls for minimal sweetener.
- Rolled oats — Otherwise known as old fashioned oats.
- Almond meal – I buy almond meal along with my favorite vegan products at Costco.
- Ground flax
- Baking powder
- Sea salt
- Almond butter — You can substitute peanut butter or cashew butter.
- Plant-based milk — Use your favorite plant-based milk.
- Apple cider vinegar
How to Make Vegan Blueberry Crumble
- Make the blueberry sauce by combining blueberries in a saucepan with water and agar flakes over medium-high heat. Bring this to a boil then reduce heat to medium and simmer for about 5 minutes.
- Stir in the lemon juice and agave and transfer to a bowl and refrigerate.
- Make the crust by stirring together the dry ingredients, from the oats to the salt in a bowl. Scoot it to one side of the bowl.
- Stir together the wet ingredients from applesauce to vanilla in the other half of the bowl. Then stir the wet and dry ingredients together.
- Press a little more than half of the crust batter evenly across the bottom of a prepared pan.
- Bake the crust in the oven and bake for 15 minutes.
- Spread the thickened blueberry filling over the baked crust.
- Spoon dollops of the remaining crust batter equally over the filling.
- Bake for 10 minutes, until the top crust turns golden brown. Then set it aside to cool before refrigerating to allow the filling to set completely.
Here are more detailed step-by-step instructions:
Step One: Make the Blueberry Sauce
- Place fresh or frozen blueberries in a saucepan over medium-high heat. Add the water and agar flakes and stir to combine. Bring this to a boil then reduce heat to medium and simmer for about 5 minutes, stirring occasionally. Remove from heat.
- Stir in the lemon juice and agave and them transfer to a bowl and refrigerate.
Step Two: Make the Oatmeal Crust
- Stir together the dry ingredients in a bowl. Then scoot them to one side of the bowl.
- In the other half of the bowl, stir together the wet ingredients.
- Stir the wet and dry ingredients together.
- Add a tablespoon or two of water if the mixture is too thick.
As I said, I’m trying to keep these blueberry bars easy! That’s one reason I begin by combining the dry ingredients in a mixing bowl. Next, I scoot those dry ingredients to one side and mix the wet ingredients on the other half of the bowl. Then gradually stir it all together.
Step Three: Assemble and Bake Bars
- Spread 3/4 of that oats mixture evenly across the bottom of a prepared pan.
- Place the crust in the oven and bake for 15 minutes.
- Spread blueberry filling over the baked crust.
- Place dollops of the remaining batter equally over the blueberry filling.
- Return to the oven and bake for 10 minutes, until the top crust turns golden brown.
- Set aside to cool and then refrigerate until the filling sets.
Store in an airtight container in the fridge for up to 7 days. Individual slices can be frozen in a freezer-safe container for up to 2 months.
Healthy Berry Crisp
What makes these berry crumble bars healthy?
- First of all, they’re free of white, refined sugar. That’s great news because it’s good to keep an eye on that. We’re learning every day about the importance of reducing refined white sugars in our diets.
- Sugar is minimized. In addition to the type of sweetener used, I also kept it pretty minimal. In fact, if you have a sweet tooth, you may be inclined to increase the sweetness in this recipe just a tad to meet your needs.
- Healthy fats. There’s no added oils in this recipe. Instead, I’m using almond butter and even the almonds from the almond meal to add healthy fats to this recipe.
- Nutritious Ingredients. Finally, there are just lots of great healthy ingredients in this blueberry squares recipe, like applesauce and oats that add fiber, nutrients, and the right ingredients to give this crumble texture and flavor!
If you love healthy, berry-infused sweets, check out my Blackberry Banana Chia Pudding! It’s amazing!
How do you make freeze-ahead blueberry crumble bars?
To freeze blueberry crumble bars, make the bars, bake them, and let them cool completely. Freeze the entire batch or individual slices by storing it in a freezer-safe container or freezer bags. They will keep up to 3 months when properly stored in the freezer.
How do you store blueberry crumble?
Any leftover blueberry crumble slices can be stored in an airtight container or wrapped in foil. It will keep 3 to 4 days at room temperature or up to 8 days in the fridge.
More Blueberry Favorites
Vegan Blueberry Crumble Bars
- 1½ cups rolled oats
- 2 cups almond meal
- 1 tablespoon ground flax meal
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ½ cup applesauce , unsweetened
- ⅓ cup agave nectar (or maple syrup/honey)
- ¼ cup almond butter
- ½ cup plant-based milk
- teaspoon vanilla
- 1 teaspoon apple cider vinegar
- Heat your oven to 350F. Spray a 9X9 inch square baking dish with vegetable cooking spray.
- Place blueberries in a saucepan. Add the water and agar flakes to the blueberry mixture and stir to combine. Bring this to a boil over medium-high heat. Once it begins to boil, reduce heat to medium and simmer for about 5 minutes, stirring occasionally. Remove from heat.
- Pour the lemon juice and agave in the blueberries. Stir to combine. Transfer to a bowl and refrigerate.
- Combine the oats, almond meal, flax meal, baking powder, and sea salt in a bowl. Stir to combine. Scoot the ingredients to one side of the bowl. In the other half of the bowl, combine the applesauce, agave nectar, almond butter, milk, vanilla, and vinegar. Stir to combine. Then stir the wet and dry ingredients together. Add a tablespoon or two of water if necessary.
- Take 3/4 of that oats mixture and press evenly across the bottom of your prepared pan. Set the rest of the batter aside.
- Place the crust in the oven and bake for 15 minutes.
- Remove crust from the oven. Check the blueberry filling. It should have thickened by now. Spread it over the baked crust.
- Place dollops of the remaining crust batter distributed equally over the blueberry filling. Return to the oven and bake for 10 minutes, until the top crust turns golden brown.
- Remove from oven and set aside to cool before refrigerating to allow the filling to set completely.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.